tortellini with eggplant and peppers

during our last trip to the library, i decided to check out some cookbooks because i was getting a little tired of fixing the same old thing for supper every night. the kids love tacos and chili, but mama needed a break (i do make more than just those two things, of course) ...so i decided to challenge myself and try a new recipe every night this week. ... 

the first night i made tortellini with eggplant and peppers from the cookbook real simple//easy delicious meals ... and it was, real simple, easy and delicious. 

my husband is more of a steak and potatoes kind of guy and the kiddos are super picky, but everyone gave it a chance and i thought it was super yummy. i definitely recommend you try this at home!

recipe//

2 tablespoons olive oil

1 medium eggplant, cut into 1/2 inch pieces

2 bell peppers, cut into 1/2 inch pieces

kosher salt and black pepper

4 cloves garlic, finely chopped

1/4 teaspoon crushed red pepper

3 cups low sodium vegetable broth

1 pound cheese tortellini (fresh or frozen)

1/2 cup fresh flat leaf parsley, chopped

1/2 cup grated parm 

1. heat oil in a large skillet over medium high heat. add the eggplant, bell peppers, 1/2 teaspoon salt, and 1/4 teaspoon pepper. cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes. 
2. add the garlic and crushed red pepper and cook, stirring, for one minute. add the broth and tortellini. simmer, covered, stirring occasionally, until the tortellini are cooked through and most of the broth is absorbed, 12 to 15 minutes. 
3. stir in parsley and 1/4 cup of the parmesan. spoon into bowls and sprinkle with the remaining 1/4 cup of parmesan. 

i paired this pasta with fresh bread i made in my le creuset. you can find a recipe here

enjoy!! xo